Slow Cooker Thai Peanut Chicken Recipe

I’m always attempting to create great, weeknight recipes to make my life easier during the week. Even though I work part-time from home now, weekdays are still hectic and I often feel rushed to create good, nutritious food for my family.

Crockpot recipes are always my saving grace. I don’t like them all because sometimes I think the crockpot dries out meat a bit, but some are winners and worthy of repeats.

This Thai Peanut Chicken recipe that I recently came up with is my new favorite. Not only is the meat moist, but it’s full of great peanuty flavor and I can do a TON with the leftovers.

If you’re not a huge fan of coconut, don’t worry. I know coconut milk and coconut oil are becoming very popular ingredients among some crowds, but there are still a lot of people out there who aren’t huge fans of it (my husband). In this recipe it serves more as a background flavor, or flavor enhancer, and an add to the secret sauce. The peanut flavor is the star here.

Check out the full recipe below!

Chicken Ingredients:

2 lbs. of chicken breast

1 cup of coconut milk

1 cup of natural peanut butter

5 cloves of garlic, minced

4 tbs. of soy sauce

4 tbs. of honey

2 tbs. of rice wine vinegar

1 tbs of fresh ginger, chopped finely or minced. I use a zester on mine to get it to a consistency I like so it isn’t overly powerful if someone gets a bite.

Last year I used my slow cooker a lot, but for some reason this year it has stayed under the counter. Since I love thai food, this recipe is the perfect excuse to get me to break out my slow cooker again.

Having backyard chickens is a trend that doesn’t seem to be going away anytime soon, From sprawling country acres to small plots of land...

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